Why Fresh Yogurt?
Freshly prepared yogurt contains beneficial bacteria that helps digestion and strengthens the immune system. Store-bought or left-over yogurt is difficult to digest and contains little beneficial bacteria. With a yogurt maker, fresh yogurt is easy to make at home.
1 quart whole, organic milk
1 or 2 thin slices fresh ginger (optional)
2 Tbs yogurt to use as starter (use unflavored store-bought yogurt or yogurt saved from a previous freshly made batch)
Allow starter yogurt to reach room temperature
Boil milk until it foams (about 5 minutes). Boil with fresh ginger if desired. Remove from heat.
Allow milk to cool to 30 degrees C/100 degrees F
Place milk in yogurt machine (or thermos or glass container for whatever system you use)
Stir in starter
Leave yogurt in warm place undisturbed for 5 – 7 hours
Unplug yogurt machine or disconnect other device used. Leave yogurt at room temperature until it is consumed
For proper yogurt, start the evening before or the morning of the day of consumption. Properly made yogurt is not very sour. It is well formed, and breaks up easily. Improper yogurt is not well formed, is immature, and is slimy due to temperature being too low or too short processing time. Or it is sticky and thick due to long processing time or too high temperature. Or it is bitter due to long storage, long processing time, or bad yogurt starter.